WATER-IN-OIL EMULSION

摘要

The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33 DEG C. and a sharp decrease in gel strength at 45 DEG -70 DEG C., the gel strength below the softening point being 0.1-30 N/cm2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.